From 2005 Southern Living Annual Recipes
It was a beautiful afternoon here today, so I wanted to grill burgers...with a twist.
The portobellos, after marinating for an hour, had a delicious flavor. They were tender and "meaty." I used feta cheese for personal preference, and it gave the burgers a creamy tang.
What I didn't love about this dish was the mayonnaise blend. After the mushrooms marinated in the balsamic vinegar mixture, they absorbed plenty of that flavor...so the balsamic vinegar in the mayo was a little bit too much for me.
2 large portobello mushroom caps, stemmed
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon minced fresh garlic
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup crumbled blue cheese
2 tablespoons light mayonnaise
1 teaspoon balsamic vinegar
2 hamburger buns split
Optional: Lettuc leaves, tomato slices
Scrape gills from mushroom caps, if desired.
Combine 3 tablespoons vinegar, olive oil, garlic, pepper, and salt in a shallow dish or large zip-top plasic freezer bag. Add mushrooms, turning to coat. Cover or seal, and chill 1 hour, turning occasionally. Remove mushrooms from marinade, discarding marinade.
Grill mushrooms, covered, over medium-high heat 3 to 4 minutes on each side or until tender. Remove mushrooms from grill and immediately sprinkle undersides evenly with blue cheese.
Stir together mayonnaise and 1 teaspoon vinegar. Spread mixture evenly on both sides of buns and top with mushrooms. Garnish as desired.
This post is part of Weekend Cooking.
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